No time to bake a pie this Thanksgiving? No-bake pumpkin cheesecake in a jar is an easy alternative and the perfect dessert for your holiday menu.
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Easy No-Bake Pumpkin Cheesecake In A Jar
I’m a huge fan of pumpkin-flavored desserts. And this rich and creamy no-bake pumpkin cheesecake served in a mason jar might be my new favorite!
There’s no need to preheat the oven for this recipe. Just mix, chill, top with a dollop of whipped cream, and enjoy!
Ingredients For No-Bake Pumpkin Cheesecake In A Jar
The Crust
1 cup graham cracker crumbs (about 7 sheets)
4 tablespoons unsalted butter, melted
The Cheesecake
- 1 package cream cheese, softened (8 oz.)
- 1/3 cup powdered sugar
- 3 tablespoons brown sugar
- ½ cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- pinch of salt
- 3/4 cup thawed whipped topping
The Garnish
- Dollop of whipped cream
- Crushed graham cracker
How To Make The Cheesecake Filling
First, add your softened cream cheese to a large glass mixing bowl. Use a hand mixer to beat the cream cheese for one to two minutes or until it’s smooth and lump-free.
Next, dump in the pumpkin pure. Then add the vanilla extract, both sugars, and all of the spices. Mix all the ingredients with the cream cheese until well combined.
The mixture will be thick and start to resemble the consistency of cheesecake. (Oh…and it smells heavenly, too!)
Now, use a spatula to gently fold in 3/4 cup of thawed whipped topping, and then set your bowl of the pumpkin cheesecake mixture to the side.
How To Make The Crust
Next, mix up the ingredients for your crust. To start, place your graham crackers in a plastic food storage bag. Then use a rolling pin (or your hands) to crush the crackers into fine crumbs.
Empty the crumb mixture into a small mixing bowl, pour in the melted butter, and use a fork to combine.
How To Assemble Your Mini Pumpkin Cheesecake Desserts
Now the fun part. Grab a mason jar and let’s assemble your no-bake pumpkin cheesecake desserts. To begin, evenly spoon half of the graham cracker crust into eight 4 oz. mason jars. (Note, the other half of the crust will be reserved for the second layer.)
If the crust looks uneven, give the jars a little wiggle to make sure the graham cracker crumbs are spread evenly on the bottom of each mini cheesecake.
Next, fill each jar with a large spoonful of the pumpkin cheesecake mixture. I used a medium-sized cookie scoop for this step and added about one-and-a-half scoops to each jar.
Use the back of a spoon to gently even out the cheesecake and then repeat the layers.
Once the individual jars of cheesecake are assembled, place them in the fridge and chill until set (about four hours).
Serving The Pumpkin Cheesecake
To serve the no-bake pumpkin cheesecake, I like to add a dollop of whipped cream to the top of each dessert.
You can also sprinkle each with some more graham cracker crumbs, a dash of ground cinnamon, or even drizzle with warm caramel sauce.
How Many Servings Does This Dessert Make?
This recipe takes the hassle out of preparing cheesecake and makes eight perfect mini 4-oz desserts. For a larger crowd, simply double the recipe and your amount of mason jars.
You can also use larger mason jars but be warned. This no-bake pumpkin cheesecake is rich, so if you’d like to avoid a sugar overload, I’d recommend using a smaller-sized jar.
How To Store Your Leftover No-Bake Pumpkin Cheesecake
It’s unlikely that you’ll have any leftovers of this ah-mazing dessert, but on the off chance that you do, putting the extra away is easy.
Since each no-bake pumpkin cheesecake is already in a mason jar, simply screw on the lid with the ring and place your jars in the fridge. The cheesecake is best when eaten within 3-5 days.
Easy No-Bake Pumpkin Cheesecake In A Jar
That’s it! An easy-peasy no-bake dessert for your Thanksgiving celebration that’s ready in a snap.
Don’t forget, if you make this recipe, leave a comment to let me know what you think, and be sure to rate it below.
Enjoy!
P.s. if you’re looking for more recipe ideas to round out your Thanksgiving menu check out these favorites.
Oven Roasted Green Beans With Bacon
Recipe for Easy No-Bake Pumpkin Cheesecake In A Jar
Easy No-Bake Pumpkin Cheesecake
Ingredients
The Crust
- 1 cup graham cracker crumbs (about 7 sheets)
- 4 tablespoons unsalted butter, melted
The Cheesecake
- 1 package cream cheese, softened (8 oz.)
- ⅓ cup powdered sugar
- 3 tablespoons brown sugar
- ½ cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- pinch of salt
- ¾ cup thawed whipped topping
To Garnish
- whipped cream
- graham cracker crumbs
Instructions
- In a large mixing bowl, beat softened cream cheese with a hand mixer until smooth, about one to two minutes.
- Next, add the pumpkin puree, vanilla extract, powdered sugar, brown sugar, and all of the spices. Mix all of the ingredients with the cream cheese until well combined.
- Use a spatula to gently fold in 3/4 cup of thawed whipped topping and set the pumpkin cheesecake mixture aside.
- Next, mix up the ingredients for the crust. Place the graham crackers in a plastic food storage bag and crush with a rolling pin until they are fine crumbs.
- Pour the crumbs into a clean mixing bowl and pour in the melted butter. Use a fork to combine.
- When the crumb mixture is finished, begin to assemble the individual jars of pumpkin cheesecake. Evenly spoon half of the graham cracker crust into eight 4-oz. mason jars (*Note the other half of the crumbs will be reserved for the second layer.)
- Next, fill each jar with one large spoonful of the no-bake pumpkin cheesecake mixture. Use the back of a spoon to gently even out the cheesecake filling and then repeat the layers.
- Place the jars in the fridge and chill until set (about four hours).
- To serve the no-bake pumpkin cheesecake in a jar, top with a dollop of whipped cream. You can also add more graham cracker crumbs, sprinkle with ground cinnamon, or drizzle with some warm caramel sauce.
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Jen I love this recipe! I am happy to be featuring it this week in my weekly link party! https://www.ourtinynest.com/2022/11/10/how-to-make-the-best-goat-cheese-board/
Thank you, Nicolle. I appreciate it so much. I hope you have a happy Thanksgiving!
Thank you for sharing this recipe just in time for Thanksgiving. I love that these can be prepared in individual size serving containers. They look delicious!
Thanks so much, Anna. They are so good and perfect for Thanksgiving, or any holiday gathering.
These look heavenly Jen! I wish I had some right now!!! Yum!
Thank you, Heidi. Heavenly is a good word to describe it. Yuuummmmm!